Moosewood: Tortino Di Verdure - An Italian Vegetable Casserole

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Tortino Di Verdure - An Italian Vegetable Casserole

 

Recipe By : New Recipes from Moosewood Restaurant, page 113

Serving Size : 4 Preparation Time :0:00

Categories : Italian Main Dish

Moosewood Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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1 medium eggplant

1 large potato

1 medium zucchini

4 fresh tomatoes

1 cup bread crumbs

2 tablespoons fresh basil (2 teaspoons dried) -- chopped

2 tablespoons fresh parsley -- chopped

3 eggs

1 teaspoon salt

black pepper to taste

1/2 cup olive oil

1 1/2 cups mozzarella cheese (6 ounces) -- grated

1 cup Parmesan cheese (2 1/2 ounces) -- freshly grated

 

Slice the eggplant crosswise into 1/2 inch rounds. Place the eggplant rounds on

a lightly oiled baking sheet. Bake covered with foil at 400° until they are

tender, about 45 minutes. slice the potato and boil until just tender. Then

drain and set aside. Slice the zucchini into 1/4 inch rounds, slice the tomatoes

about 1/2 inch thick, and set aside.

 

Mix together the bread crumbs, basil, and parsley, In a separate bowl, lightly

beat the eggs with the salt and pepper.

 

Oil a 9 X 13 inch baking pan and coat the bottom and sides of the pan with about

a quarter of the bread crumb mixture.

 

To layer the casserole, begin with all the eggplant slices. Drizzle 2

tablespoons of olive oil over them and sprinkle on a quarter of the bread crumbs

and a quarter of the mozzarella and Parmesan cheeses. Pour a quarter of the

beaten eggs on top of the cheese. Next layer all the potato slices. Repeat a

layer of oil, crumbs, cheeses, and eggs. Layer all the zucchini, followed by

oil, crumbs, cheeses, and eggs. Finally, layer the tomato slices topped with the

remaining oil, crumbs, cheeses, and eggs.

 

Bake covered at 375° for 45 minutes. Allow the casserole to sit for about 10

minutes before serving.

 

 

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